Spiced Ginger Cashews Recipes

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SPICY CASHEWS



Spicy Cashews image

These seasoned nuts are so good, it's hard to stop eating them. I made them for gift baskets and got many compliments. They are perfect for the holidays but delicious to munch any time. -Jean Voan, Shepherd, Texas

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 2-2/3 cups.

Number Of Ingredients 6

2 cans (10 ounces each) salted cashews
3 tablespoons butter
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes

Steps:

  • In a large skillet, saute cashews in butter and oil for 4-5 minutes or until golden brown. Spread on a paper towel-lined baking sheet; let stand for 2-3 minutes. Transfer to a large bowl. Sprinkle with salt, chili powder and pepper flakes; toss to coat. Store in an airtight container.

Nutrition Facts : Calories 273 calories, Fat 24g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 425mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

CURRY-SPICED CASHEWS



Curry-Spiced Cashews image

Curry spiced cashews with green curry paste and spices! Savory, sweet, spicy, and crunchy. An easy, healthy plant-based snack!

Provided by Minimalist Baker

Categories     Snack

Time 22m

Number Of Ingredients 12

2 cups raw cashews*
1 1/2 Tbsp melted coconut oil or olive oil
1 Tbsp maple syrup
1 Tbsp green curry paste*
1 tsp curry powder*
1 1/2 Tbsp coconut sugar ((plus more to taste))
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 scant tsp sea salt
1 pinch each ground cardamom and coriander ((optional))
1 tsp lime zest ((optional))

Steps:

  • Preheat oven to 325 degrees F (163 C) and line a baking sheet with parchment paper (use more baking sheets, as needed, if increasing batch size).
  • Add cashews to a bare baking sheet and toast for 5 minutes.
  • In the meantime, add oil, maple syrup, and green curry paste to a medium mixing bowl and whisk thoroughly to combine.
  • Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine. Then add remaining spices (curry powder through sea salt), and toss thoroughly to combine.
  • Add back to baking sheet and bake for another 8-12 minutes, or until golden brown and roasted. Once the cashews have cooled a bit, taste a cashew and adjust seasonings as needed while still warm on sheet. Add more cumin for smokiness, turmeric for earthiness, curry powder for more intense curry flavor, or coconut sugar for sweetness. Optional: sprinkle with lime zest and toss to coat.
  • Store leftovers in an airtight container at room temperature for 2-3 weeks. Best within the first week!

Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 218 kcal, Carbohydrate 13.9 g, Protein 4.7 g, Fat 17.4 g, SaturatedFat 5 g, Sodium 153 mg, Fiber 1 g, Sugar 4.9 g

GINGERBREAD SPICED NUTS



Gingerbread Spiced Nuts image

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Whisk 1 egg white with 1/4 cup light brown sugar, 2 teaspoons gingerbread spice, 1 teaspoon kosher salt and 1/2 teaspoon each paprika and pepper. Add 1 1/3 cups each pecans and almonds; toss. Spread on a rimmed baking sheet and bake at 325˚, stirring every 10 minutes, until mostly dry but still slightly sticky, about 25 minutes; add 1 1/3 cups sesame sticks during the last 5 minutes of baking. Let cool.

SPICED NUTS



Spiced Nuts image

A perfect spicy snack for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 1/2 cups

Number Of Ingredients 8

1 large egg white
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1 3/4 teaspoons cayenne pepper
2 1/2 cups pecan halves, or assorted nuts, such as cashews, walnuts, or almonds

Steps:

  • Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
  • Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.

SPICY ASIAN SESAME MIXED NUTS WITH CORN NUTS



Spicy Asian Sesame Mixed Nuts with Corn Nuts image

A mix of corn nuts, cashews, macadamia, pecans and walnuts is tossed with a sesame, soy and ginger glaze and baked until toasted.

Provided by Food Network Kitchen

Time 30m

Yield about 5 cups

Number Of Ingredients 14

2 tablespoons white sesame seeds
1 tablespoon toasted sesame oil
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons peeled and finely grated fresh ginger
1 teaspoon five-spice powder
1 teaspoon crushed red pepper flakes
Kosher salt
Vegetable oil, for oiling the baking sheet
1 large egg white
1 1/2 cups corn nuts
1 cup unsalted raw cashews
1 cup unsalted raw macadamia nuts
1 cup unsalted raw pecans
1 cup unsalted raw walnuts

Steps:

  • For the Asian Sesame Spice Blend: Mix together the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes and 1 1/2 teaspoons salt in a small bowl and set aside.
  • For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
  • Put the egg white in a large bowl and whisk until frothy. Add the corn nuts, cashews, macadamias, pecans and walnuts and toss to coat in the egg white. Add the spice blend and toss to coat again.
  • Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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